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Tuesday, April 5, 2011

Cumin Crusted Pork Chops

From the kitchen of One Perfect Bite...This is not a recipe for the faint of heart or those whose palates aren't attuned to strong flavors. I thought long and hard before deciding to share this recipe with you. I finally reasoned that there were enough people who would enjoy the dish to warrant including it here. It is, however, a recipe that you'll either love or hate. I guarantee there won't be any fence sitters at your table. The dish is vaguely Hispanic and its dominant flavor is cumin, lots of cumin. To help balance the in-your-face flavor of these spice crusted chops, I serve them with creamy cheese grits and a lovely peach or mango salsa. The three elements work really well together and produce an altogether satisfactory meal. I'm not sure it would work as well with other sides, though cheese flavored mashed potatoes might work as an alternative to the grits. Pork is a big favorite at my table. Small families constantly deal with food packaged in quantities that can't be eaten in a single sitting. Pork and chicken help solve what could be an on-going war with leftovers. Years ago, pork received a culinary black-eye because it was cooked to death and had no moisture left in it when served. New cooking techniques, particularly brining, have helped solved the problem of dessicated meat. I always brine my pork and the recipe I use to do that can be found here. This is a really simple recipe that I first found in the New York Times. Save for brining the chops, I've made no changes to the original recipe. I have, however, made modest changes to the instructions for their preparation. The crust is what makes these chops interesting. To assure one forms without burning the coating, I use a blazing hot skillet. That's accomplished by putting the pan into the oven while it preheats and then transferring it to a burner to brown the chops. If you are looking for something arrestingly different and like strongly flavored food, you'll love these chops. Here's the recipe.Cumin Crusted Pork Chops...from the kitchen of One Perfect Bite courtesy of the New York TimesIngredients:4 (1-1/2-inch thick) brined boneless pork loin chops1 teaspoon kosher salt4 teaspoons grainy Dijon mustard2 tablespoons crushed cumin seeds1 teaspoon cracked black pepper1 teaspoon canola oil

Directions:1) Place a large (12-inch) cast iron skillet in oven. Preheat oven to 450 degrees F. Pat pork chops dry. Sprinkle both sides with salt, then brush each side with mustard. Press cumin and pepper into mustard coating.2) Using oven mitts, remove skillet from oven and place over high heat. Add oil and heat until it smokes. Add pork chops and brown for 2 minutes on each side. Transfer skillet back to oven and bake just until chops are cooked through, about 12 minutes. Serve immediately. Yield: 4 servings.

We must be sharing the same wavelength. You just commented on my pork loin last week. Anyway this looks great. The cumin and mango salsa sound like a fantastic sweet and spicy mixture. I can't wait to try this. Thanks

We're certainly not afraid of cumin in this house. I'm more afraid of my attempting to put a pan in the oven and then back on a burner. This sounds like disaster for me. Those chops might be worth a 3rd degree burn tho...

I have a recipe very similar to this that I always keep saying I'm going to make, but then never do (fear that Chris' delicate palate would not survive it..lol) But now that you are showcasing it, I'm thinking I'll give it a try.. at least on a night I'm cooking for myself... I think it sounds wonderful!

I come from the southern approach to preparing pork. It took me a long time to actually put into use what I knew intellectually--pork should NOT be overcooked. And it has opened up a whole new world of porkness in my kitchen. That might be a bit melodramatic but you get the picture. And, I think we are going to like the boldness of the cumin.

I agree, Mary, the power of pork has been greatly under estimated. I actually came "this close" to taking pork chops out for dinner. (Went with spare ribs instead) I'll be saving this recipe for when I'm feeling really adventurous and Marion is having, liver:)

I love cumin! In fact, I am a big fan of spices in general. They keep meals fun and interesting. Although I don't eat pork I know a few people that I think would love this recipe. Have a lovely evening!

Mary, this really sounds good to me! Do you by chance have a recipe for your creamy cheese grits? I have been trying to figure out how the chef at 95 Cordova fixes his grits, and he told the waiter that he uses lots of butter and cream. Of course, that doesn't help poor little me who is needing instruction. LOL. If you would share that, I would so appreciate it.

Thanks for the link, Mary. I copied it and found the recipe. Looks great!

The chef at 95 Cordova said that he uses lots and lots of butter and cream. Or that's what the waiter told me he said. I've never tasted grits that creamy, and I grew up eating them. My mother used to make garlic cheese grits, and they were baked in the oven in a casserole dish and were SO good. But these supposedly have no cheese. I love cheese, but I still can't figure out how he gets them that creamy sans cheese.

This sounds absolutely delicious, especially with your recommendation of serving the chops with cheesy grits and mango salsa. I think I would definitely be a lover rather than a hater of this!! Crusted with strong spices... you've got a great texture and flavour combo there!

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